Introduction
Retailers find themselves at the crossroad of so many issues – one of them, food waste. It can cost retailers up to 4% of their business revenue (Weber et al., 2011). Given the need to be profitable and competitive throughout the future, this matter cannot continue to be ignored. According Gustavsson et al. (2011), food waste is a global predicament of stunning proportion underlying reasons differs between countries. The author stress out that food waste in industrialized countries is dominated by retail and consumer waste whereby high losses at the post-harvest and processing stage due to spoilage in warm and humid climates resulting from the lack of modern transport and storage infrastructure. Kaye (2011) in his writing states that, despite the rising prices of the commodity, the problem of food waste is not about the supply, but of distribution channel and efficiency.
Various factors contribute to food waste. Kaye (2011) comments that American restaurant portions are only proper for a buffet but not a sensible meal; confusing labeling on food products that lead many consumers to dispose food products that are still edible; government regulations that get in the way of donating food to charities; and marketing schemes that encourage the purchase of large quantities that even the most famished households cannot consume before the food spoils.

Statistics of Global Food Waste If this problem persist without any measures to be taken, food inflation is going to reach severe high by 2030 and many of world’s poorest people will not be able to afford to feed themselves (Vijayaraghavan, 2011). He also believed that approximately 1.3 billion tons of food gets lost or wasted each year. American waste approximately 40% of the food produces (Kaye, 2011). In Japan, households and food industry together discard nearly 17 million metric tons of edible food